I’m new to the whole food preservation game: curing and smoking meat has been my main activity in this area.  Strawberry season is in full bloom in Ontario and I picked up two flats at our local farmer’s market; twelve quarts total.  I cleaned them and then put them on a half sheet pan in the freezer, then into resealable freezer bags.

This way they’re frozen individually and you’re not stuck with one big clump.  They thaw to a semi-firm state but are great for pretty much any preparation and are very much appreciated in the dead of winter.